I have been looking for this recipe for 40 years! I found some that were similar, but not quite right. Thank you! When i was a kid living in Saudi, the Pakistani workers used to make this in their dormitory and they always invited me to eat with them. I just hope I can find authentic spices in my area. Thank you again!
The salt helps the onions soften faster and evenly so they blend into the curry sauce better. For a big looking pot of curry like this it's not too much imo.
My recipe is the just a bit different..( My mother's recipe ) 1. Oil on the pan 2. One bay leaf ,One cinnamon stick, 5-6 cloves,3-4 cardamom Right into the hot oil.. 3. Fine chopped Onion 4. Ginger and garlic paste Wait for browning of the Onion 5. Turmeric powder,chilli Powder, Coriander powder..mix it well for 2 min 6. Add your lamb..mix every thing well.. 7. Add salt( According to taste) Mix everything ..Close it for 5-7 mins 8. Add hot water ..Close it and let it cook for 30 mins in high flame 9. Open it and check if the meat is soft